Kek asks: If I would like to substitute butter for oil in a cake recipe (whether it be from scratch or a box mix), how do I do a proper measurement conversion from working with oil to working with butter?
Baking S.O.S. says: Butter measures the same (by volume and by weight) regardless of what […]
Joan asks: I’m looking for a recipe to make a white or yellow cake with jam filling—I have lots of strawberry freezer jam I’d like to use. Have any recipes or recommendations? Can I just make a regular layer cake and put jam in it? Or will it all soak into bottom layer?
Baking S.O.S. […]
I read a newspaper article recently about Jamie Oliver’s Food Revolution. In the article, a woman was attempting to make pancakes from scratch for the first time in her life. She didn’t know how to make pancakes that didn’t come from a box mix. Unfortunately, her experience represents that of most Americans.
I want to […]
Beth asks: I love to bake, but mostly stick to the basics. On occasion, I want to try a recipe that calls for bread flour or self-rising flour. Is there something I can add to all-purpose flour as a substitute?
Baking S.O.S. says: You CAN substitute all-purpose flour for self-rising flour with the following adjustments: […]
Anthea asks: Regarding flour for cakes: what’s better to use, all-purpose or self-rising? I baked humming bird cake recently with self-rising flour + baking powder (no baking soda). The cake ended up play dough-ish. I live in Australia, and my local supermarket doesn’t sell/stock all-purpose flour. How does one make all-purpose flour?
Baking S.O.S. says: […]